Chicken and cheese burritos
4
Points®
Total time: 35 min • Prep: 20 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Cheesy Mexican food gets a delicious makeover with the addition of goat cheese and fresh crunchy vegetables. Smoked paprika is the star ingredient in this burrito because it gives the chicken an extra dimension of smoky flavor without adding heat and is an easy way to create complexity. You can find it on the spice aisle at your supermarket. Either arugula or mixed gourmet greens would make a good substitute for the spinach. Chockfull with tons of veggies and beans these burritos are filling enough to serve as a light meal. For heartier fair, serve with a side of fresh fruit.
Ingredients
Paprika
1 tsp, smoked variety
Ground cumin
1 tsp
Table salt
¾ tsp
Black pepper
¼ tsp, freshly ground
Uncooked boneless skinless chicken breast
1 pound(s), thin cutlets
Cooking spray
2 spray(s)
Canned black beans
15 oz, rinsed and drained
Salsa verde
1 cup(s)
Cilantro
¼ cup(s), fresh, chopped
Flour tortilla
3 tortilla(s), large, 10-inches each
Baby spinach
2 cup(s), loosely packed
Reduced fat soft goat cheese
6 Tbsp, crumbled
Shredded red cabbage
1 cup(s)
Instructions
1
In a cup or small bowl, combine paprika, cumin, salt and pepper; spread evenly over chicken. Coat both sides of chicken with cooking spray.
2
Off heat, coat a large grill pan or outdoor grill with cooking spray. Preheat to medium-high heat.
3
Grill chicken, flipping once, until cooked through, 4–5 minutes per side. Transfer to cutting board; cover loosely with foil and let stand 5 minutes.
4
Meanwhile, combine beans and 1/3 c salsa in microwavable mixing bowl; cover with wax paper. Microwave on High until beans are hot, about 2 minutes and then stir in cilantro. Warm tortillas according to package directions.
5
Cut chicken into strips. Put 1 tortilla on a work surface and place 2/3 c spinach down center; top with 2 Tbsp cheese, 1/2 c bean mixture, 1 c chicken and 1/3 c cabbage. Fold short sides over filling, then roll up jelly-roll style to enclose filling. Repeat with remaining ingredients; cut each burrito crosswise in half and serve with remaining salsa.
6
Serving size: 1/2 burrito and generous 1 Tbsp salsa
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